Chicken & Rice Casserole

Yesterday afternoon/evening was one of those times that we so often talk about...but so seldom take the time to experience.  It was a weekend afternoon/evening of no plans.  I baked a blackberry pie, watched one of my all-time favorite movies "Babette's Feast", and made a chicken & rice casserole for dinner.  It baked while I was watching the movie.

Here is my recipe for the chicken & rice casserole:

Chicken & Rice Casserole


1 cup uncooked regular long-grain white rice
1 (10 3/4-oz) can cream of celery soup
1 (10 3/4-oz) can cream of chicken soup with herbs
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried tarragon
1 1/2 cups chicken stock
4 bone-in chicken breast halves with skin*
2 tablespoons butter, melted
salt & pepper
1 teaspoon paprika

1. Heat oven to 325 (F).  Spray 13 x 9 (I used a 12 x 8 casserole with a top) with non-stick cooking spray
2. In large bowl, combine rice, both soups, thyme, marjoram, tarragon, and chicken stock; mix well.  Pour into sprayed baking dish.
3. Place chicken, skin side up, over rice mixture.  Brush chicken with melted butter; drizzle with any remaining butter.  Salt & pepper chicken to taste and sprinkle with paprika,  Cover dish with foil; or, cover casserole with cover.
4. Bake at 325 (F) for 1 1/2 hours.  Uncover; bake and an additional 20 to 30 minutes or until chicken is no longer pink, its juices run clear and skin is slightly crisp.
5. Makes 4 generous servings

*  You can use chicken thighs for this recipe.  They are a cheaper cut of chicken and the coast saving is nice.  Increase the quantity to six or seven.

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